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Grind almonds in blender (they do not have to be flourlike, smallish chunks are fine). Mix dry ingredients together. Add melted butter slowly, mixing with hands until mixture has a "crumbly" feel. Add warm water, mix well. This mixture will feel mushy, let sit for 2-5 minutes to allow the water to absorb.Place on a well-greased flat pan by the flat tablespoon and press into rough circles with hands. Mix is often stick, so it might help to grease your hands. Place in preheated 400 F oven for five minutes. Flip over, bake for five to seven minutes until crisp. They can burn easily, so watch the overn carefully. Remove with spatula and allow to cool thoroughly on a plate. They are crisp, a bit crumbly but are still good for spreads. Due to the fat content, these chould be stored in the refrigerator.Depending on the measuring, you will end up with between 8-12 flatbread circles. The following counts are for 10 flatbread rounds per one round serving: Carbohydrates:.7 Fiber:~3g Calories:98 Fat:9.1g Protein:2.5g